Recipe courtesy of Scott Conant

Potato Gnocchi with Heirloom Baby Tomato Sauce

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 15 min
  • Active: 45 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Gnocchi:

Assembly:

Heirloom Baby Tomato Sauce:

Directions

  1. For the gnocchi: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 1 to 1 1/2 hours.
  2. Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer. Spread the riced potato flesh on a clean work surface. Season with salt and allow it to release its steam for 2 minutes.
  3. In a small bowl, whisk together the egg yolks and a generous pinch of salt.
  4. Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers. Drizzle the egg yolk mixture over the potatoes. Mix the dough and knead briefly until homogeneous. Roll into a log and cut into manageable pieces. Cover with a towel.
  5. One piece at a time, roll until approximately 1/2 inch in diameter. Cut into individual pieces about 1 inch long. Shape the gnocchi using a fork or other pasta tool. Lay on a floured tray and reserve. Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note).
  6. For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil.
  7. Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes.
  8. While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat. Add 3 ounces of the pasta water to the saute pan, then add the butter.
  9. Remove the gnocchi from the pot using a wire skimmer and add to the saute pan. (Note: You can also use a pasta basket or a perforated pan insert.) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil. Plate the gnocchi and finish with a drizzle of extra-virgin olive oil.

Heirloom Baby Tomato Sauce:

  1. In a saute pan, heat the oil slightly. Add the garlic slices and saute for 30 seconds; there should be no color on the garlic. Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices. Continue cooking until fairly dry. Add the basil and oregano and mix to incorporate. The sauce should be chunky, fresh looking and not too thin. Taste and adjust the seasoning with salt and red pepper flakes if needed.

Cook’s Note

You will not use all of the gnocchi for this recipe. If you want to cook it all, we suggest using 2 to 3 pots of water; otherwise the pasta will stick and be a disaster.

Dana Beninati

Potato Gnocchi

34m Intermediate 98%
CLASS
24m Intermediate 100%
CLASS
39m Intermediate 100%
CLASS
35m Intermediate 99%
CLASS
11m Intermediate 93%
CLASS
12m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now